Eggs in Purgatory

A comforting dish featuring eggs poached in a flavorful tomato sauce, perfect for lazy mornings or a hearty dinner.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Breakfast, Brunch, Dinner

Cuisine: Italian, Mediterranean

Calories: 290

Ingredients Method Notes

Ingredients

For the sauce

2 tablespoons extra virgin olive oil Use high-quality olive oil for the best flavor.
2-3 cloves garlic, very thinly sliced Adjust according to personal taste.
½ teaspoon red pepper flakes Adjust to taste for desired spiciness.
1 small bunch Swiss chard, stems removed and roughly chopped About 2 cups once chopped.
1 can (28 oz) crushed tomatoes Good quality canned tomatoes recommended.
to taste Kosher salt
to taste freshly ground black pepper

For the eggs and garnish

4 large eggs
4 ounces goat cheese, crumbled Feta or ricotta can be substituted.
to taste fresh basil, parsley, chives, or other soft herbs For garnish.
to serve Crusty bread For serving alongside.

Method

Preparation

Warm the olive oil in a medium skillet over medium heat.
Add the sliced garlic and red pepper flakes. Sauté briefly for 30–60 seconds until fragrant, being careful not to let the garlic brown.
Add the Swiss chard and cook, stirring occasionally, until wilted, about 2 minutes.
Pour in the crushed tomatoes, season with salt and pepper, and stir to combine.
Cover and let the sauce simmer for about 5 minutes, stirring occasionally.
Remove the lid and gently crack the eggs into the sauce, spacing them evenly.
Cover again, reduce the heat, and cook for 4–6 minutes, or until the egg whites are set and the yolks remain slightly runny.
Sprinkle the crumbled goat cheese over the top and finish with fresh herbs.

Serving

Serve immediately with crusty bread to soak up the flavorful sauce.

Notes

If there are leftovers, gently remove the eggs from the sauce and store in an airtight container for up to 4 days. Reheat the sauce and poach fresh eggs before serving.